recipe I've cooked since Harper was born (thanks to many lovely friends who have graciously been bringing us dinner every other day). Stephanie brought it to one of our dinner swaps and I liked it so much, I wanted to try it again!
1/2 cup vegetable oil
1 medium red bell pepper, diced
3 green onions, chopped
3 cup diced cooked chicken
1 cup water chestnuts, drained and chopped (I didn't use)
1 (16-ounce) package orzo, cooked and drained
1 (9-ounce) package frozen sugar snap peas
3 tablespoon rice wine vinegar
2 tablespoon soy sauce
2 teaspoon hoisin sauce
1 (2-ounce) package (1/2 cup) slivered almonds, toasted
Cook sugar snap peas according to package directions; drain well. In a large bowl, combine sugar snap peas, orzo, water chestnuts, chicken, green onion, and red bell pepper. In a small bowl, whisk together oil, vinegar, soy sauce, and hoisin sauce. Pour over orzo mixture, tossing gently to coat. Stir in toasted almonds. Cover and chill until ready to serve.